A fridge overflowing with eggs and lemon made for an easy citrus decision. Lemon curd (as I've found this week ...) can be used in many delicious ways. On pancakes, panna cotta, ice cream or just folded into whipped cream and topped with fresh berries! Quite a yummy week, dessert wise! :)
5 egg yolks
1 cup sugar
1/3 cup lemon juice
1 tsp lemon zest
1 stick butter, chilled
1 cup water
Whisk the egg yolks and sugar until smooth.
Bring the water in a medium saucepan to a simmer. Place a bowl on top of the pan without touching the water. (This is called a water bath) Lower the heat.
Place the egg mixture in the bowl on top of the pan and start whisking in the lemon juice and zest.
Whisk for about 10 minutes or until mixture has thickened like a simple sryup.
Turn off the heat and stir the butter in- cutting little pieces of it at a time.
Place in a very clean and dry bowl, cover with some plastic wrap pressing it directly on the surface of the curd to avoid a film forming.
Will store in the fridge for upto 2 weeks or freezer for a month.
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